Charred Eggplant with Chile Sauce & Tahini

Charred Eggplant with Chile Sauce & Tahini

Charred Eggplant with Chile Sauce & Tahini
Charring young eggplant over an open flame lends a smoky flavor to this dish from the Galilee.Todd Coleman

To make chef Erez Komarovsky's charred eggplant, choose young eggplant that haven't yet developed seeds, which can cause bitterness. If you have a gas burner at home, try cooking each eggplant over the open flame for about four minutes to impart smoky flavor. This recipe first appeared in our May 2013 issue with Gabriella Gershenson's article The Promised Land.